Name: Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinai
Ingredients: 1 lb Plum tomatoes; quartered; 1 1/2 c Coarsely chopped fennel bulb; 1 tb Olive oil; Nonstick vegetable oil spray; 4 lg Japanese eggplants; trimmed, each cut lengthwise into four; 1/3 Inch-thick slices; 3 md Portobello mushrooms; stems trimmed, caps sliced; 1 tb Rice vinegar; 3 c Spinach leaves; rinsed; 4 Thin slices low-fat mozzarella cheese; 2 Roasted red bell peppers from jar; drained, cut into 1/2-inch-wide strips; 8 lg Basil leaves

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Japanese		1	Servings

INGREDIENTS

1	lb	Plum tomatoes; quartered
1 1/2	c	Coarsely chopped fennel bulb
1	tb	Olive oil
		Nonstick vegetable oil spray
4	lg	Japanese eggplants; trimmed, each cut lengthwise into four
1/3		Inch-thick slices
3	md	Portobello mushrooms; stems trimmed, caps sliced
1	tb	Rice vinegar
3	c	Spinach leaves; rinsed
4		Thin slices low-fat mozzarella cheese
2		Roasted red bell peppers from jar; drained, cut into 1/2-inch-wide strips
8	lg	Basil leaves

INSTRUCTIONS

These individual vegetable terrines can be assembled a day ahead.
Preheat oven to 400°F. Arrange tomatoes and fennel in 13x9x2-inch glass
baking dish. Drizzle oil over; toss to blend. Bake until fennel is tender
and begins to brown, about 45 minutes. Cool.
Spray 2 nonstick baking sheets with vegetable oil spray. Arrange eggplant
and mushroom slices on prepared sheets. Bake until vegetables are tender,
about 30 minutes for eggplant slices and 40 minutes for mushrooms. Puree
tomato mixture in processor. Transfer to strainer set over bowl. Press on
solids to extract liquid; discard solids. Stir vinegar into liquid. Season
vinaigrette with salt and pepper.
Stir spinach in large nonstick skillet over medium-high heat until wilted,
about 1 minute. Remove from heat.
Preheat oven to 350°F. Spray four 1 1/4-cup custard dishes with vegetable
oil spray. Line each dish with 2 eggplant slices in crisscross pattern.
Sprinkle with salt and pepper. Top each with 1/4 of spinach. Top each with
1 mozzarella slice. Arrange pepper strips over, then basil and mushrooms.
Top with remaining eggplant slices, cutting to fit. Sprinkle with salt and
pepper. Cover each dish with foil. (Vinaigrette and lasagnas can be made 1
day ahead. Cover separately; chill.)
Bake lasagnas until very tender, about 25 minutes. Remove foil. Using small
knife, cut around vegetables to loosen. Invert onto plates. Spoon
vinaigrette over.
Serves 4.
Per Serving: calories, 163; total fat, 6g; saturated fat, 1g; cholesterol,
4mg.
Bon Appétit November 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27, 1998

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